VEGETABLE STEW WITH APPAMS

Preparation Method :

• To prepare the appam batter, soak the rice for 4 hours and then grind it well.
• Add sugar and yeast to the batter. Mix well and keep covered at room temperature, overnight, or for at least 8 hours.
• To make the vegetable stew, heat the oil in a deep-bottomed pan and fry the cinnamon and crushed spices.
• Add the onion, ginger and garlic pastes, curry leaves and green chillies, and saute for a few minutes until the onion becomes soft and transparent.
• Now add the vegetables and stir well. Add the thin extract of the coconut milk, bring to a boil, then reduce the heat and let it simmer and cook till the vegetables are tender, for approximately 10 minutes.
• Now pour in the thick extract of the coconut milk and cook on a low flame for 5 more minutes. Remove from the heat. Add the salt and sugar, and garnish with the fried curry leaves.
• To make the appams, add salt to the fermented appam batter and stir thoroughly.
• Heat a non-stick appam kadhai, pour a small ladleful of the batter and swirl until it reaches the edges of the kadhai.
• The batter in the centre of the kadhai will be slightly thick while the edges will have a thin coating of the batter.
• Cover the kadhai, making sure the centre is well cooked. Poke with a fork to check the consistency, the fork should come out clean.
• Lift the appam out of the kadhai and repeat using the remaining batter. Serve the appams with the vegetable stew.